Grilled Vegetables with Parmesan and Truffle Oil
The next time you grill, toss some fresh veggies with a little olive oil, salt and pepper. Use any combination you like. Then put them on the grill alongside your main dish. Parmesan and truffle oil elevate the natural flavors to cosmic levels; you will find yourself with a stellar side dish! The roasted garlic is fantastic squeezed out onto steaks, chops, chicken, or eaten with the delicious vegetables.
1 lb zucchini squash, halved lengthwise (or mini zucchini squash)
1 lb yellow squash, halved lengthwise (or mini patty pan squash)
1 lb small carrots, halved lengthwise if large
1 lb roma tomatoes, halved
1 lb root radishes
1 medium red onion, sliced
1 head garlic, separated into cloves, unpeeled
Freshly ground pepper
1/2 cup grated parmesan cheese
1 tbl truffle oil
Prepare charcoal or gas grill and bring to medium high heat. Place garlic cloves on a double layer of foil. Drizzle with 1 tsp olive oil and sprinkle with salt and pepper. Seal tightly and place over indirect heat on grill. Roast for about 1 hour (alternatively, roast in oven at 300 degrees for 1 hour). Place all other vegetables in large bowl. Drizzle with 1/4 cup olive oil and sprinkle with salt and pepper. Toss to coat. Grill just until marked but still firm, about 2 minutes per side (grill tomatoes about 1 minute per side). Remove from heat. Cut large vegetables into 1 inch pieces and place into round casserole or baking dish sprayed with non-stick cooking spray. Add roasted garlic cloves, pinch of brown sugar and parmesan cheese. Toss to coat. Cover and bake at 325 degrees for 30 minutes, or until cheese melts and vegetables are fork-tender. Drizzle with truffle oil, stir to combine, and serve immediately.